Red Bell Peppers stuffed with White Oyster Mushrooms

Stuffed Red Bell Peppers

Oyster Mushrooms are a fungus that grow in the wild on fallen decaying branches. They were first cultivated in Germany in 1917. Today they are readily available from local growers and supermarkets around the world. Oyster mushrooms come in many varieties and have multiple health and nutritional benefits.


  • 4 large red bell peppers
  • 500 grams minced wallaby (Vegetairian Option 500 grams hard Tofu)
  • 150 grams white oyster mushrooms
  • 1 small red onion
  • A bunch of the following fresh herbs
  • Parsley, Chives, Chinese Garlic Chives and fresh Oregano
  • Dried herbs can be used instead however using fresh herbs gives a much better flavour.
  • A stick of celery and a small bunch of silver beet or baby spinach
  • 6 table spoons of almond meal
  • 2 table spoons freshly grated parmesan cheese.
  • 4 slices of good cheddar cheese
  • 2 Garlic Cloves (optional)
  • Salt and fresh ground black pepper to taste
  • 2 table spoons Garlic Olive Oil


  • Wash the capsicums and blanch whole or cook in a microwave for 3 mins then set aside to cool.
  • When cool cut the tops off and remove any seeds. Set the tops aside for later.
  • Chop the celery, herbs and onion and spinach into small pieces.
  • Chop mushrooms roughly into approx 3 cm size pieces.
  • Allow mince to reach room temperature before cooking.
  • Vegetarian Option – Crumble Tofu into small pieces..


  • Heat a heavy based pan on a medium heat then add the olive oil.
  • Add onion once the oil has heated through and sauté until fragrant and slightly translucent.
  • Turn down the heat and add the herbs and green vegetables and sauté on a low heat stirring occasionally until slightly wilted.
  • Add the mushrooms in a layer on top of the vegetables and onions, sprinkle with salt and pepper.
  • Place a lid on the pan. Simmer for 2 mins.
  • Stir the mixture through so the mushrooms are covered in the juices. Cook for a further minute.
  • Place the mixture in a bowl and cover so it continues to sweat in its own juices.
  • Reheat the same heavy pan with a little extra olive oil.
  • Add your mince and brown off while breaking up the mincemeat.
  • Vegetarian Option Add Tofu and brown off.
  • Return the vegetable mixture to the pan and mix through, cook for another minute on a low heat then add the almond meal and grated parmesan cheese. Mix well before stuffing the Capsicums.
  • Pre-heat the oven to 180 C
  • Stuff the mixture into the Capsicums and place the tops over the stuffing so that it stays moist while cooking.
  • Place the capsicums in a lightly oiled baking dish and cook for 40 mins.
  • When cooked through remove the tops and place a slice of cheese in there place and bake for a further 5 mins until cheese has melted then replace the tops before serving.

Serving Suggestions
Baked vegetables and fresh garden salad.

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